<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1937 Soda Bread</title>
      <categories>
        <cat>Heritage</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing-div>
        <title>EILEEN LAMPARELLI CGDR39A</title>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>teaspoon</unit></amt>
          <item>Baking soda</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>teaspoon</unit></amt>
          <item>Salt</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>teaspoon</unit></amt>
          <item>Cream of tartar</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>teaspoon</unit></amt>
          <item>Sugar</item></ing>
        <ing>
          <amt>
            <qty/>
            <unit/></amt>
          <item>Flour</item></ing>
        <ing>
          <amt>
            <qty/>
            <unit/></amt>
          <item>Sour milk or buttermilk</item></ing></ing-div></ingredients>
    <directions>
      <step>  Combine the first 4 ingredients and then rub them through a sieve. For
  making white soda bread use 1/2 of the soda mizture to 1 Cup of flour. Then
  mix as a soft drop dough with sour milk. Pour into a well-greased pan and
  bake in a 450 oven for 12 minutes. For Brown Soda Bread use 1 cup of whole
  wheat flour and 1/2 C white flour with 3/4 tsp. of the soda mixture and
  bake as above.
  
  *When the original knob on your tea kettle lid comes off, use an empty
  spool cut in two, and fastened with a bolt and burr.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
</step></directions></recipe></recipeml>
